Step 1

Take the chicken out of the fridge 20 minutes before cooking.

Step 2

Heat olive oil in a large skillet over medium-high heat. Season the chicken to taste with salt and pepper.

Step 3

Add the chicken to the heated oil and cook for 5 minutes per side. Add the chicken broth and lemon wedge and cover the skillet with a lid. Cook the chicken for 10 minutes or until the internal temperature reaches 165ºF at the thickest part.

Step 4

Remove the chicken from the skillet and discard the cooking liquid.

Step 5

Let the chicken cool to room temperature. Then, shred it with two forks or a chicken shredder.

Step 6

Dice your veggies into evenly-sized pieces. Mince the garlic.

Step 7

Heat olive oil in a large pot over medium-high heat.

Step 8

Add the carrots, onion, parsnip, and celery stalk. Cook the veggies for 5 minutes, stirring. Add the minced garlic and cook until fragrant.

Step 9

Rinse your rice thoroughly until the water runs clear. Then, place the rice in a fine-mesh sieve and set it aside.

Step 10

Add chicken stock and bay leaf to the pot. Bring the stock to a boil. Once it boils, add rice and reduce heat. Simmer the soup for 15-20 minutes, or until the rice is tender. Stir in the cooked chicken.

Step 11

Whisk the egg in a bowl with lemon juice. While whisking, gradually pour in ½ cup of the cooking/soup liquid to temper the egg.

Step 12

Pour the egg mixture back into the soup and stir. Remove the soup from the heat.

Step 13

Ladle the soup into a bowl. Serve garnished with chopped parsley.